Contents
- 1 A Little Story About Clams
- 2 Why This Recipe Matters
- 3 Let’s Talk Flavors
- 4 A Fun Fact For You
- 5 Your Turn in the Kitchen
- 6 Ingredients:
- 7 My Seaside Snack: Clams Casino
- 8 Three Fun Twists on Clams Casino
- 9 Serving Your Clams Casino
- 10 Keeping Your Clams Casino Tasty
- 11 Simple Fixes for Common Clams Casino Hiccups
- 12 Your Clams Casino Questions Answered
- 13 Until Next Time, My Friend
- 14 Clams Casino Beats and Instrumentals
- 14.1 Description
- 14.2 Ingredients
- 14.3 Instructions
- 14.3.1 Preheat the oven to 350°F. Line a large rimmed baking sheet with aluminum foil for easy clean up (optional).
- 14.3.2 Preheat the oven to 350°F. Coat a small 1-quart casserole dish with cooking spray, set aside.
- 14.3.3 Preheat the oven to 450°F. Place 2 dozen raw littleneck in a baking dish and cook until they open slightly, approximately 2-3 minutes. Pry them open using an oyster shucker or butter knife. Discard the top half of the clam shell. Using the tip of the knife or a seafood fork, dislodge the clam from the shell. Set aside.
- 14.4 Notes
A Little Story About Clams
My grandpa took me clamming as a girl. We would dig in the wet sand with our bare feet. I still laugh at that cold, squishy feeling.
We did not always find enough clams. So we learned to use what we had. That is why this recipe is so clever. It uses canned clams so anyone can make it.
Why This Recipe Matters
This dish is about sharing good food with people you love. It looks fancy but it is not hard to make. That is the best kind of recipe.
It also teaches you to be resourceful. You can make it with or without shells. You can use fresh or canned clams. Cooking is about making things work for you.
Let’s Talk Flavors
Frying the bacon is the best part. Doesn’t that smell amazing? It makes the whole kitchen feel warm.
The bacon, peppers, and crackers all get mixed together. They create a happy, salty crunch. The little squeeze of lemon at the end is the secret. It makes all the flavors pop.
A Fun Fact For You
*Fun fact:* This dish is called Clams Casino. It was first made in Rhode Island over a hundred years ago. It was made for a rich man who owned a casino.
I love that a fancy name has such a simple, homey recipe. It shows that good food is for everyone. What is a food name that you think sounds fancy?
Your Turn in the Kitchen
Do not be nervous. Just follow the steps. The sizzle from the oven is your friend. It means dinner is almost ready.
Which version will you try first? The one in shells or the easy casserole dish? Tell me about your cooking adventure. I would love to hear your story.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| center cut bacon | 3/4 pound | divided |
| white onion | 3/4 cup | minced |
| red bell pepper | 1/3 cup | minced |
| yellow bell pepper | 1/3 cup | minced |
| orange bell pepper | 1/3 cup | minced |
| fresh cloves garlic | 2 | minced |
| dried Italian seasoning | 1 teaspoon | |
| canned chopped clams | 18 ounces | drained |
| Ritz cracker crumbs | 1/2 cup | |
| parmigiano reggiano cheese | 3 tablespoons | freshly and finely grated |
| flat parsley | chopped for garnish, optional | |
| fresh lemon slices |
My Seaside Snack: Clams Casino
Oh, this recipe takes me back. My grandpa loved fishing off the old pier. He would bring home buckets of clams. My job was to help him shuck them. I still laugh at how we’d both jump when a clam squirted us.
This is my easy version using canned clams. It tastes just as wonderful. The kitchen fills with the smell of bacon and the sea. Doesn’t that smell amazing? Let’s make some magic together.
Step 1: First, get your oven ready at 350°F. Lining your pan with foil is a good idea. It makes cleaning up so much easier later. Trust me on this one.
Step 2: Now, let’s cook the bacon. Chop up half a pound into little bits. Fry them in a pan until they’re nice and crispy. (A hard-learned tip: save that tasty bacon grease in the pan! We’ll need it soon.)
Step 3: Next, cook your peppers and onion in the bacon grease. They will sizzle and become soft. Then add the garlic and Italian seasoning. This mix is the heart of the flavor.
Step 4: Time to mix everything. In a bowl, combine the clams, cracker crumbs, cheese, and your cooked veggies and bacon. Gently fold it all together. Don’t mix it too hard, now.
Step 5: Spoon the filling into your clam shells. Then, take the rest of the raw bacon. Cut it into little strips and lay them on top. This makes the top extra crispy and pretty.
Step 6: Bake them for 15 minutes. Then, turn the oven to broil for a few minutes. Watch them closely so the bacon doesn’t burn! I like to sprinkle on parsley at the end. Do you prefer your snacks salty or cheesy? Share below!
Cook Time: 15 mins
Total Time: 30 mins
Yield: 24 pieces
Category: Appetizer, Snack
Three Fun Twists on Clams Casino
I love playing with my recipes. It keeps things exciting in the kitchen. Here are a few fun ways to change up your Clams Casino. They are all so simple and tasty.
The Cheesy Twist: Swap the Ritz crumbs for crushed cheese crackers. It adds a lovely, cheesy punch.
The Spicy Kick: Add a tiny pinch of red pepper flakes to the filling. It gives it a nice little warm feeling.
The Garden Fresh: Mix in a handful of fresh, chopped spinach with the peppers. It’s a sneaky way to get your greens.
Which one would you try first? Comment below!
Serving Your Clams Casino
These little clams are perfect for sharing. I like to arrange them on a big platter. A squeeze of fresh lemon juice right before serving is a must. It makes all the flavors pop.
For a real treat, serve them with a simple green salad. The crisp lettuce is a nice break from the rich, savory clam. You could also offer some crusty bread for dipping.
For a drink, a cold glass of lemonade is perfect for everyone. For the grown-ups, a crisp white wine pairs beautifully with the sea flavor. Which would you choose tonight?
Keeping Your Clams Casino Tasty
You can keep these clams in the fridge for two days. Just let them cool down first. I always cover the dish tightly with foil.
For longer storage, the freezer is your friend. I once made a triple batch for a big family party. It was so nice to have them ready in the freezer.
To reheat, use your oven. The microwave can make the crackers soft. A hot oven keeps everything crispy and delicious.
This matters because a good meal saves time later. A little planning makes busy days feel easier. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Clams Casino Hiccups
Is your bacon not getting crispy? Your oven might be the issue. I remember when my old oven cooked things slowly. Always preheat it fully for the best results.
Are the clams a bit dry? Do not forget the clam juice. That juice adds so much flavor and moisture. This makes your dish taste like the sea.
Are the Ritz crumbs getting soggy? Make sure your clams are well drained. A soggy topping loses its nice crunch. A crispy topping makes the whole dish better.
Fixing small problems builds your cooking confidence. You learn what makes food taste great. Which of these problems have you run into before?
Your Clams Casino Questions Answered
Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free crackers instead of Ritz.
Q: Can I make it ahead? A: You can prepare the filling a day early. Keep it covered in the fridge.
Q: What if I do not have three bell peppers? A: Use just one color. It will still taste wonderful.
Q: Can I double the recipe? A: Of course! It is perfect for feeding a crowd.
Q: Is the parsley needed? A: It is optional, but it adds a fresh, pretty touch. *A fun fact: The first Clams Casino was made in Rhode Island!* Which tip will you try first?
Until Next Time, My Friend
I hope you love making this recipe. It always brings back happy memories for me. Sharing food is one of life’s great joys.
I would love to see your creation. Your kitchen adventures make me so happy. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Clams Casino Beats and Instrumentals
Description
Seafoam salad is a sweet, fluffy dessert made with lime Jello, pineapple, pears, and marshmallows. Serve it chilled for a colorful, nostalgic treat.
Ingredients
Instructions
- Cut 1/2 pound of the bacon into small pieces. Heat a medium skillet over medium heat. Cook the bacon until crispy. Remove using a slotted spoon to a paper towel lined plate. Reserve 3 tablespoons of the bacon grease and reduce heat to low.
- Add the chopped bell pepper, cooking for 2-3 minutes. Add the onion, cooking for an additional 2 minutes. Add the garlic and Italian seasoning, cooking for 1 more minute. Remove from the heat and set aside.
- In a medium mixing bowl, combine the drained clams, cracker crumbs, parmigiano reggiano cheese and the bell pepper mixture and the cooked bacon. Fold gently until just mixed.
- Arrange the clam shells on a baking sheet. Spoon the mixture evenly into each shell.
- Using a pair of kitchen shears, cut the remaining strips of bacon into 1/2 inch strips. Place 2 raw strips over the top of each stuffed clam.
- Bake uncovered for 15 minutes. Increase the heat to broil and cooking bacon is crispy and brown, anywhere from 2-5 minutes depending on your oven. Remove and sprinkle with chopped parsley.
- Serve clams with the fresh lemon wedges.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
- Cut the bacon (all of it) into small pieces. Heat a medium skillet over medium heat. Cook the bacon until crispy. Remove using a slotted spoon to a paper towel lined plate. Reserve 3-4 tablespoons of the bacon grease and reduce heat to low.
- Add the chopped bell pepper, cooking for 2-3 minutes. Add the onion, cooking for an additional 2 minutes. Add the garlic and Italian seasoning, cooking for 1 more minute. Remove from the heat and set aside.
- In a medium mixing bowl, combine the drained clams, cracker crumbs (1 cup total), parmigiano reggiano cheese, bell pepper mixture, cooked bacon and reserved 2 tablespoons of clam juice. Fold gently until just mixed.
- Spoon the mixture in the casserole dish.
- Bake uncovered for 20 minutes. Remove and sprinkle with chopped parsley.
- Spritz with the fresh lemon wedges.
- Prepare the filling as directed, leaving out the chopped canned clams. Spoon the mixture overtop of the whole clam in each shell. Cook according to the directions.
Preheat the oven to 350°F. Line a large rimmed baking sheet with aluminum foil for easy clean up (optional).
Preheat the oven to 350°F. Coat a small 1-quart casserole dish with cooking spray, set aside.
Preheat the oven to 450°F. Place 2 dozen raw littleneck in a baking dish and cook until they open slightly, approximately 2-3 minutes. Pry them open using an oyster shucker or butter knife. Discard the top half of the clam shell. Using the tip of the knife or a seafood fork, dislodge the clam from the shell. Set aside.
Notes
- For the version without shells, you will need an additional 2 tablespoons reserved clam juice and 1/2 cup Ritz cracker crumbs.